Study was conducted to determine the effects of genotype and sex on the technological properties and fatty acid composition of duck meat. Native (n = 15) and Peking (n = 15) ducks were slaughtered at 10 wk old, and meat samples were taken from M. pectoralis major (breast) and M. peroneus longus (thigh). The pH24, drip loss, expressed juice, cooking loss, Warner-Bratzler shear force (WBSF), color variables, fatty acid composition, and sensory characteristics were examined. Ultimate pH of breast meat in Peking ducks (6.01) was higher than that of native ducks (5.82). The breast drip loss (3.40%) and cooking loss (31.23%) in native ducks were higher than those in Peking ducks (2.77 and 26.69%, respectively). The expressed juice of thigh meat in native ducks (8.23%) was higher than that of Peking ducks (6.52%). Genotype and sex had no significant influence on WBSF and meat color. Lightness (L*) values of breast and thigh skin were higher in Peking ducks than native ones. In panel evaluation, panelists evaluated the meat of Peking ducks with higher odor and flavor intensity. Breast meat of native ducks had higher Σ-polyunsaturated fatty acid (∑PUFA), ∑n-6 (omega-6) proportions, nutritive value, the ratio of ΣPUFA to Σ-saturated fatty acid (∑SFA) and lower ∑SFA, atherogenic and thrombogenic indices than Peking ducks. Instrumental and sensory characteristics of duck meat as well as fatty acid composition indicate that duck finishing can be considered as an alternative source of high-quality meat production.